PALAK KOFTA (Low Fat Version)

Palak Kofta

Ingredients:
Palak - 1 bunch

For the Kofta:
Potato boiled - 1 big
Paneer grated - 1/4 cup
Peas boiled - 1/4 cup
Green Chilli chopped veru finely - 3 nos
Coriander powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Brown Bread slices - 2 nos
Low fat cream - As needed
Salt

For the Curry:
Butter - 2 tbsp + 1 tbsp
Cashew nutes - 8 whole
Onion sliced - 1 large
Ginger Garlic paste - 1.5 tsp
Tomato - 2 medium sliced
Red Chilli Powder - 1 tsp
Coriander Powder - 1 1/4 tsp
Cumin Powder - 1 1/4 tsp
Garam masala - 1/2 tsp
Kasuri Methi - a liberal pinch
Low Fat milk - 1 cup
Low fat cream - 1 tbsp

Preparation:

Cut the stems of the palak and chop finely the leaves. In a pan add about 2 tbsp water and add the chopped palak and boil till water gets evaporated. Drain well. I further chopped the palak and kept aside.

For the Koftas:
Smash the potato so that no lumps are formed. To this add all the ingredients, 1/4 cup of palak, except bread.

Cut the ends of the bread and soak the bread in the water and squeeze nicely. Then add to the potato mix.

Now make small round balls of the mix. Flatten the the balls lightly and add about less than 1/4 tsp of cream and then cover the flatten ball to form a ball again.

Add 1/4 tsp of oil into Unniappam Pan, add each balls into one hole and fry till golden brown. Alternatively you can make a paste of cornflour, salt and water to a thick paste. Dip each balls into the cornflour and deep fry till golden brown. Drain in a tissue to remove excess oil.

You can see the cream in the centre when kofta is cut

For the Curry:

In a pan, add 2 tbsp butter. First add the cashew nuts and fry till golden brown and remove. Then to the same oil, add sliced onions. When slightly pink in color add ginger garlic paste and fry till light golden color. Then to this add tomato and saute till tomato gets smashed nicely.

Add in the powders and saute till oil starts leaving the sides. Leave the mix to cool down. In a grinder add the onion-tomato mix and cashew nuts and grind to a paste. I added almost 1/2 cup of milk too the grinding stage.

In the same pan, add 1 tbsp butter and add the grinded mix and also remaining milk. While its coming to boil, add the very finely chopped remaining boiled palak to the mix and stir. Then add add kasuri methi and cream and stir. Switch off flame.

Serve the koftas topped with curry. It goes best with rotis and naans :)

Cheers,
Neetz ;)

Notes:
While adding boiled palak, squeeze once more the water out and add.
Kasuri Methi is purely optional.